Triple Chocolate Torte

medium bowl. Add 112 cups cold whipping cream and 112 teaspoons vanilla extract beat on low speed of mixer until blended. Beat on medium speed until stiff. About 3 cups filling.

Chocolate Fudge Glaze Combine butter corn syrup and water in small saucepan. Cook over medium heat stirring constantly until mixture begins to boil. Remove from heat add chocolate chips stirring until melted. Cool to desired consistency. About 1 cup glaze.
Chocolate Leaves Line tray with wax paper. Thoroughly wash and dry several ivy lemon rose or other nontoxic leaves. Place 12 cup HERSHEYS SPECIAL DARK Chocolate Chips or HERSHEYS SemiSweet Chocolate Chips and 1 teaspoon shortening do NOT use butter margarine spread or oil in small microwavesafe bowl. Microwave at medium 50 30 seconds stir. If necessary microwave at medium an additional 10 seconds at a time stirring after each heating until chips are melted when stirred. With small softbristled pastry brush brush melted chocolate on top of each leaf. Use underside of leaf for more distinct vein markings. Avoid getting chocolate on other side of leaf or removal may be difficult. Place on prepared tray chill until very firm. Carefully peel or tear leaves away from chocolate. Place on tray cover and refrigerate until ready to use.